If you are gluten intolerant you could eat corn tortillas or cauliflower tortillas. Well, you can also make gluten-free cassava tortillas. These have a great flavor, look similar to corn tortillas but are a little more pliable. So are you ready to learn how to make cassava tortillas? Let’s get started!
These tortillas are amazing they are gluten-free and grain-free with a great flavor. These tortillas are made with cassava flour.
They are soft and pliable. Add some garlic powder to the flour mixture to make these flatbreads taste even better.
What Is Cassava Flour?
Cassava flour is made from the entire cassava root. To make cassava flour the whole root is peeled, dried, and ground.
Just like you can make chickpea flour from chickpeas and ground this recipe is the same.
In cassava, you have starch. The extracted starch from cassava is called tapioca.
Tapioca is a starch extracted from the cassava root through a process of washing and pulping. The wet pulp is then squeezed to extract a starchy liquid.
Once all the water evaporates from the starchy liquid, the tapioca flour remains.
Is Cassava Flour The Same As Tapioca Flour?
No, it is not the same. As mentioned above tapioca is made from cassava but it is not the same as cassava flour.
Tapioca is made from cassava starch while cassava flour is made from the whole cassava root. Tapioca is regularly used as a thickener in puddings or sauces.
Both cassava and tapioca are gluten-free so if you are gluten intolerant you can eat these without any problem.
What is great about these tortillas is that they do not have a particular taste or flavor. Which makes them great to use in your favorite Mexican recipe.
Another advantage is these tortillas do not need to rise, proof, or rest. The dough is ready when you are.
Take a look at the how-to-make cassava tortilla slideshow that contains steps and images on how to make these tortillas.
Cassava Flour Tortillas Ingredients
To make these cassava flour tortillas you do not need a whole list of ingredients. The list below will do nicely with just 5 ingredients.
Take a look at the list:
- Cassava flour
- Olive oil
- Warm water plus more if needed
- Garlic powder (optional)
How To Make Cassava Flour Tortillas
Take a large bowl and add the cassava flour, salt, and garlic powder. Take a whisk to stir the ingredients to combine.
Then add the oil and warm water to the flour. Stir to combine before you knead the ingredients into a dough.
Make a long log from the dough and divide it into 8 equal portions. Take a piece of parchment paper so you can roll it with a rolling pin or use a tortilla press.
Roll each portion into a ball and place it between two pieces of parchment paper.
Turn the dough into a tortilla using:
- Rolling pin – using a rolling pin, roll the dough until it is ⅛-inch thick and has a diameter of 4 ½-5 inches.
- Tortilla press – place balls of dough into a wooden tortilla press or this cast-iron tortilla press and press down. Repeat with the remaining balls of dough one tortilla at a time. Bake first before you make the next tortilla.
Before adding the tortilla to the skillet, peel away the first piece of parchment paper and put the tortilla in the skillet before you gently remove the second piece of baking paper.
Cook each tortilla for 1-2 minutes per side, or until it begins to bubble and has brown patches.
How To Reheat Cassava Tortillas?
There are several ways to reheat leftover cassava tortillas:
- Comal – if you have a comal preheat it to medium-hot. Add the cassava tortilla to the comal and heat for 30 seconds then turn and reheat the other side. Repeat one or two times until the tortilla is hot
- Cast-iron skillet – you can also reheat your tortillas using a cast-iron skillet. Put on the stove and preheat to medium-hot. Like the comal put the tortilla in the skillet and heat for about 30 seconds and turn to reheat the other side. Repeat until the tortilla is hot
- Oven – Preheat your oven to 375℉. Wrap your cassava wraps tight in aluminum foil and heat for 7-9 minutes or until hot
- Air Fryer – Preheat your Air Fryer to 350℉ for 3 minutes. Wrap your cassava tortillas tight in aluminum foil and heat for 5 minutes or until hot
- Microwave – wet a paper towel and put it on top of your tortilla. You can stack two cassava tortillas and add another damp paper towel. Make sure you put a damp paper towel on top of your tortillas. Microwave for 30-second bursts and check if the tortillas are hot else repeat. You might have to dampen the paper towel again
Are Cassava Tortillas Healthy?
Besides the oil, in the dough, you bake them without any additional oil. They contain 143 calories and just 7 grams of fat.
So compared to other tortillas and flatbreads, these are quite healthy.
Other (Gluten-Free) Tortilla Recipes
If you like this recipe take at these recipes:
- Corn tortillas – gluten-free, grain-free Mexican tortillas
- Cauliflower tortillas – gluten-free tortillas
- Potato tortillas – 2 ingredient tortillas, contains gluten
- Flour tortillas – this is a 4 ingredient Mexican tortilla recipe
- Sweet potato tortillas – tasty tortillas
I hope you enjoy this flatbread recipe as much as I do!
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These cassava tortillas are gluten-free, grain free and also super tasty and pliable. These flatbreads are perfect for your Mexican recipes. Try it!
- 1½ cups cassava flour
- ¼ cup olive oil
- ½ teaspoon salt
- ¾ cup warm water (add more if needed)
- ⅛ teaspoon garlic powder (optional)
- Take a large bowl and add cassava flour, salt, and garlic powder if you use it. Whisk to combine
- Add oil and warm water. Stir in the water and oil. Then knead the dough until it is thoroughly mixed
- Divide dough into 8 equal portions. Roll the portions into balls and either roll the dough ball between 2 pieces of parchment paper using a rolling pin (note 1) or a tortilla press
- Repeat with remaining balls of dough
- Heat a dry skillet or griddle over medium-high heat. Peel away the first piece of parchment paper and put the tortilla in the skillet before you gently remove the second piece of baking paper
- Cook each tortilla for 1-2 minutes per side, or until it begins to bubble and has brown patches
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Note 1 - if you use a rolling pin, roll dough until it is ⅛-inch thick and about 4 ½-5 inches long
Calories: 143; Fat: 7gram; Carbs: 20g; Protein: 1gram;